Yogurt spread resembling cream cheese
OwnerN. Michael Kharraziinventor
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Abstract
A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and imitation cream cheese products. The yogurt spread is produced by preparing a yogurt with yogurt starter, mixing with the yogurt a brine solution containing about 3-12% salt in an amount of about one-fourth to equal by volume of the yogurt, and centrifuging the resultant mixture of yogurt and brine solution to remove the bulk of whey therefrom to obtain said spread resembling cream cheese.
Claims6
The method of making a yogurt spread having the consistency of cream cheese and about 3-10% of the fat content of conventional cream cheese comprising the steps of:
- utilizing a quantity of liquid milk;
- heating the milk to a temperature of approximately one hundred and eighty degrees Fahrenheit;
- cooling the milk to approximately one hundred and seven degrees Fahrenheit;
- evenly mixing a quantity of yogurt starter culture to the cooled milk and providing sufficient time for the resulting mixture to form yogurt;
- evenly mixing with the yogurt a brine solution containing about 3% to about 12% of salt in an amount of about one-fourth to about equal by volume of the yogurt;
- and
- centrifuging the resulting mixture of yogurt and brine to remove the bulk of whey therefrom to obtain said cream cheese consistency.
Dependencies are inferred from the claim text.